Wether you are feeding a crowd or making this to meal prep breakfast for the week, this ginger lemon blueberry skillet muffin is perfect. Adapted from a blueberry muffin recipe, this skillet bake gets crispy on the edges from the cast iron and can be served in small slices as a side, or larger with a dollop of greek yogurt for a balanced breakfast. Bright from the lemon and ginger, hearty from the whole wheat, and bursting with juicy blueberries – no matter how you eat it, it’s the perfect breakfast bake.
One note, and one on most of my baking recipes – I have the below recipe in grams/weight and I HIGHLY encourage you to weigh your ingredients!! It is far more accurate – did you know there is not even a standard “cup”? So there really is no way to know you have the proper amount of whatever ingredient without the weight. This is especially important in baking where just a few dozen grams in the wrong direction could have a big impact. Here is the scale I use.
Ginger lemon blueberry skillet muffin
Course: Breakfast, SweetDifficulty: Easy4
servings30
minutes40
minutesA lemon and ginger infused blueberry skillet cake with crunchy infused sugar topping
Ingredients
150g AP flour
90g whole wheat flour
10g baking powder
1/4 tsp salt
200g granulated sugar
1 large egg, room temp
151g milk of choice, room temp
113g neutral oil
2 tbsp lemon juice
3 Tbsp lemon zest, divided (from roughly 3 lemons)
1inch ginger, grated, divided
2 C (roughly 262g) blueberries
2 tbsp butter, unsalted
75g turbinado/raw sugar
Directions
- Preheat the oven to 350 F and place a 9-10inch cast iron skillet inside.
- Finely zest your lemons and grate your ginger (pro tip: freeze your ginger ahead of time to make this easier). Separate about half of each the lemon zest and ginger, and set aside. (you should have two, small, roughly even piles of ginger and lemon)
- Measure out the granulated sugar in a medium bowl and add one pile of lemon/ginger. Using your fingers, massage the ginger and lemon zest into the sugar until it is very fragrant and the sugar looks vaguely like wet sand. (This will help infuse the flavor of the ginger and lemon into the cake much better than just adding the zest, as the sugar creates micro cuts, releasing more yummy oil)
Set aside. - Measure your raw sugar into a small bowl and do the same step as above, only adding about half of the lemon/ginger mix, adding more as you go to avoid it becoming too wet. This mixture will be more wet than the above, but should not go too far beyond that sandy texture. If it starts to get too wet, add more raw sugar. (You want to maintain the large sugar crystals) Set aside.
- Combine dry ingredients (both flours, salt, baking powder) in a large bowl and mix to combine. Set aside.
- To your granulated sugar mix, add the remaining wet ingredients (milk, egg, oil, and lemon juice) and whisk to combine. Once combined, slowly pour the wet into the dry, trying not to splash, and gently combine with a flexible spatula, making sure there are no large dry spots on the bottom. Try not to over mix – it is fine if the batter is a bit lumpy.
- Add a big pinch of flour to your blueberries and gently shake to coat (this helps them not sink to the bottom).
Quickly and carefully, grab the skillet from the hot oven and throw in 2 tbsp of butter before returning to the oven. While the butter melts, add the blueberries to your batter and fold gently a few times to combine. You don’t need to rush, but don’t get distracted here or your butter will burn!
Carefully remove the skillet with the melted butter from the oven, and pour the batter in, smoothing the batter across the surface if needed. Grab your reserved lemon ginger raw sugar, and sprinkle evenly over the top. Return to the oven and bake until a cake tester inserted comes out clean, 50-60 minutes.
Serve with a dollop of greek yogurt or fresh whipped cream and lemon zest.
